Marinated Veggie Kabobs
Fire up your grill for these vibrant and flavorful Marinated Veggie Kabobs, a perfect addition to any summer barbecue or healthy weeknight dinner. Bursting with color and texture from a medley of zucchini, bell peppers, juicy cherry tomatoes, earthy mushrooms, and sweet red onion, these kabobs are marinated in a zesty blend of olive oil, lemon juice, balsamic vinegar, garlic, and fragrant herbs like oregano and thyme. The marinade infuses the vegetables with bold, tangy flavor while keeping them tender and juicy on the grill. Quick to prepare and ready in under an hour, these grilled vegetable skewers are not only a nutritious delight but also a show-stopping side dish, vegan main course, or even a meal prep option for busy weeks. Perfectly charred and bursting with summery goodness, they’re a must-try for veggie lovers and grill enthusiasts alike!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 3 medium (any color) Bell peppers
- 1 large Red onion
- 20 pieces Cherry tomatoes
- 12 medium (button or cremini) Mushrooms
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Balsamic vinegar
- 3 cloves (minced) Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash and dry all vegetables thoroughly.
Cut the zucchini into 1/2-inch thick rounds.
Core and seed the bell peppers, then cut them into 1-inch squares.
Peel the red onion and cut it into 1-inch pieces.
Leave the cherry tomatoes and mushrooms whole unless they are very large, in which case cut them in half.
In a large bowl, whisk together olive oil, lemon juice, balsamic vinegar, minced garlic, dried oregano, dried thyme, salt, and black pepper to make the marinade.
Add all the prepared vegetables to the bowl with the marinade and toss to coat evenly. Cover the bowl and let the vegetables marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
While the vegetables marinate, soak wooden skewers in water for 30 minutes to prevent burning during grilling. Alternatively, use metal skewers.
Assemble the kabobs by threading the marinated vegetables onto the skewers, alternating colors and textures for a visually appealing result.
Preheat your grill or grill pan to medium-high heat. Brush the grates with a little oil to prevent sticking.
Place the assembled kabobs on the grill and cook for 10-15 minutes, turning every few minutes, until the vegetables are tender and slightly charred.
Remove the kabobs from the grill and serve warm. Enjoy as a delicious side dish or light main course!
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2013 mg | 88% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 43.2 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3488 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
